I prepared an apple pie to freeze and bake later. I used too many apples, and as a result, the top and bottom crusts didn't properly meet. I can see even before freezing the pie that juice is leaking out the side where there wasn't quite enough dough for bottom and top to properly meet.

Would spackling be a good solution? If so, can I seal the crust by applying the spackle so it runs from the top crust to the underside of the pie pan? I can't see another way to solve this problem other than dumping out the filling, and making a new batch of dough. :-(

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